
Crispy, cheesy twists of puff pastry wrapped in sweet rosemary-browned sugar bacon — an irresistible appetizer or brunch treat that's fast to assemble and always a crowd pleaser.

This bacon-wrapped puff pastry twist started as a weekend experiment when I had leftover bacon and a package of thawed puff pastry. I intended to make a quick snack but the combination of sharp cheddar, salty bacon, and a brown sugar-rosemary kiss transformed it into something memorable. The first time I pulled a tray from the oven, the house filled with a warm, savory-sweet aroma that had everyone hovering near the kitchen counter. It became our go-to party nibble and a special addition to Sunday brunch because it is both elegant and comfortingly familiar.
I discovered this approach by combining two simple ideas: wrapping cheese-laden pastry in bacon for extra flavor and finishing it with a light brown sugar crust for caramelized sweetness. The result delivers a balance of textures — flaky pastry, melty sharp cheese, and crisp, caramelized bacon — that keeps guests popping them like candy. It is forgiving, simple to scale up, and brings a homemade touch to any gathering. Read on for exact measurements, technique notes, and ways to adapt these twists for seasons and dietary needs.
Personal note: I served these at a family gathering once alongside a simple green salad and they vanished within twenty minutes. My niece declared them the best thing I ever made, which is saying a lot in a house that loves sweet and savory treats. Over a few batches I learned the ideal bacon thickness and the amount of cheese that melts best without soaking the pastry.
My favorite thing about this preparation is the way the sugar caramelizes into glossy ridges on the bacon, creating a lovely crunch that contrasts the tender layers beneath. At a summer barbecue I once paired these with pickled cherries and a grainy mustard; the acidic bite balanced the richness and made guests ask for the recipe. Simple adjustments like swapping rosemary for thyme can shift the overall profile subtly but effectively.
For short-term storage, place cooled twists in an airtight container lined with paper towels and refrigerate for up to 3 days. To freeze, arrange baked and cooled twists on a sheet pan and freeze until solid (about 1 hour), then transfer to freezer bags for up to 3 months. Reheat from frozen in a 350°F oven for 10 to 15 minutes until warmed and crisp, or thaw overnight in the refrigerator and reheat for 6 to 8 minutes. Avoid microwaving as it softens the pastry and reduces crispness.
If you need to alter ingredients, use thin prosciutto for a drier, saltier finish or smoked ham slices for milder flavor. For a vegetarian option, replace bacon with marinated, thinly sliced shiitake mushrooms and swap cheddar for a plant-based cheese; expect softer texture and adjust baking time. To cut sweetness, reduce brown sugar by half or substitute maple syrup brushed on after baking for a lighter glaze. Gluten-free puff pastry can be used but may require different handling and often produces a denser result.
Serve these twists warm on a wooden board alongside crisp pickles, grainy mustard, and a simple mixed green salad dressed with lemon vinaigrette. For brunch, pair with scrambled eggs or a frittata and a fruit salad to balance richness. Garnish with microgreens or extra chopped rosemary for a fresh pop of color. They also make a great accompaniment to a cheese board with apples, grapes, and spicy chutney.
This treat blends classic techniques from European baking — laminated dough and cured pork — with an American preference for sweet and savory contrast. Wrapping pastry in thin-cured meats appears across Mediterranean and British traditions, while the brown sugar finish is a more modern, North American twist. The combination highlights how simple pantry ingredients can be elevated by technique and a touch of herbs.
In winter, swap rosemary for a pinch of ground allspice and use dark brown sugar for a cozy depth. For summer, use fresh thyme and a lighter sprinkle of sugar, or add a thin slice of sun-dried tomato beneath the cheese for brightness. Holiday versions can include a smear of fig jam under the cheese before wrapping for a festive sweet-savory profile that pairs well with sparkling wine.
Assemble the twists up to 24 hours in advance and keep them covered in the refrigerator on a lined tray. Bring to room temperature for 10 minutes before baking so pastry rises evenly. If baking multiple sheets, rotate them between racks halfway through and consider using convection if your oven supports it for more uniform browning. Label and freeze any extras for quick party snacks or lunchbox additions.
These twists are a small, shareable way to bring warmth and thoughtful flavor to any gathering. They are forgiving, fun to make, and endlessly adaptable — I hope you find as many happy moments with them as my family has.
Use thin-cut bacon so pastry and bacon reach doneness simultaneously.
Chill assembled twists for 10 minutes before baking to prevent spreading and encourage a better rise.
Rotate baking sheets halfway through for even browning and crispness.
If bacon browns too quickly, tent loosely with foil for the final minutes of baking.
Press the brown sugar-rosemary mix gently onto the bacon so it adheres during baking.
This nourishing bacon-wrapped puff pastry twists recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Thaw pastry in the refrigerator overnight. If short on time, thaw at room temperature for 30 to 40 minutes until pliable but still cold.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven for best texture.
This Bacon-Wrapped Puff Pastry Twists recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375°F (190°C). Roll thawed pastry sheets into rectangles about 10 by 12 inches and evenly sprinkle shredded cheddar across each sheet.
Use a sharp knife or pizza wheel to slice the cheese-topped pastry into 12 equal strips, keeping widths uniform for even baking.
Wrap each pastry strip tightly with one thin-cut bacon strip in a spiral, tucking ends under to maintain shape.
Brush each twist lightly with beaten egg. Combine brown sugar and chopped rosemary in a shallow bowl, then roll each twist to coat evenly.
Place twists on a parchment-lined sheet, season with salt, pepper, and optional cayenne. Bake 30 to 40 minutes until pastry is golden and bacon is crisp. Cool 5 minutes before serving.
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